Serves 8 100 g dried Haricot Beans (or 200 g ready cooked beans) 100 g dried Black Beans (or 200 g ready cooked beans) 200 g Green Lentils 200 g Shredded Soy, (Soja Schnetzel) Sunflower Oil 120 … Read More
Panna Cotta 500 g Cream / Sahne 35 g Sugar / Zucker 4 Stems of Rosemary / Zweige Rosmarin 1,5 g / 1 level tsp Agar Agar Put the Cream, Sugar and Rosemary in a Saucepan. Bring to the boil, … Read More
Summer 2019 in Tuscany. I’ll let the photos do the talking!
I promise you, that it’s worth the small amount of effort it takes to make your own muesli. This recipe gets asked after the most! Be warned though, there is no turning back! Almond, Fig and Olive Oil Muesli 300 … Read More
Actually, this nickname was given to me from a lady in the changing rooms of the spa we were both visiting. She saw my tattooed back, and when she saw me some weeks later, she said to me ‘oh, you … Read More
Ginger, Garlic and Dill Salad Dressing with Sweet Chilli Peanuts and toasted Sesame Radishes The biggest surprise for me about Laos Cuisine was how much Dill they use. Yes, that’s right Dill! It’s pretty much the first thing I … Read More
Coconut Pancakes Not quite as cute as the originals we ate on the warms streets of Luang prabang but still delicious. True Laos Style would be chopped Spring Onion as well as Sweet Corn but I like to have … Read More
What I love about the New Year is that general vibe to reflect on the previous year and to really think about what we want for ourselves in the coming one. So it seems a perfect time to go through … Read More
I am truly honoured to know Lindenbrunnenhof – there is a man, a wonderful chef, who has supported me through many of my foodie endeavours and he introduced me to the dear Otamr and Christa Binder when I did a … Read More
Upside Down Blackberry, Chocolate and Almond Crumble, with a Creamy Vanilla and Blackberry Sauce, Sticky Blackberry and Rosemary Compote, and a Easy Peasy Blackberry Sorbet. On Wednesday I hiked from Freiburg to St Peter, there were just HEAPS of … Read More